wild mushroom, paprika béchamel, feta & parmesan open omelette

Selin Kiazim

Serves 4

for the paprika béchamel
400ml milk
50g unsalted butter
1 tbsp sweet paprika
50g plain flour
20g parmesan, finely grated
4 egg yolks

for the omelette
40g unsalted butter
2 tbsp olive oil
300g wild mushrooms, brushed clean and roughly chopped
4 cloves of garlic, finely sliced
Juice of 1 lemon
8 free-range eggs, whisked
60g feta cheese or, if you prefer, Turkish beyaz peynir, available at Turkish supermarkets in tins)
20g parmesan, finely grated
4 sprigs of parsley leaves, finely shredded

Heat the grill to its hottest setting. Warm the milk in a small pan, but don't let it boil. In a separate pan, melt the butter over a medium heat and add the paprika and flour. Cook for about 2 minutes, whisking until smooth Add a ladle of the warm milk and whisk again until smooth. Continue until all the milk has been used.

Season, then turn the heat right down, add the parmesan and cook for about 10 mins, whisking occasionally. If it's too thick, add a little more milk. If it's too thin, keep cooking until it thickens. Pour into a bowl and cover with clingfilm to keep warm.

Heat the butter and olive oil in a nonstick 18cm-20cm frying pan. Sauté the mushrooms on a high heat, so they caramelise a little. Add the garlic, cook for a minute then squeeze in the juice of 1 lemon and cook for 1 min more. Disperse the mushrooms evenly, then pour in the eggs, turn the heat down to low and season. Using a spatula, gently pull the cooked egg into the centre of the pan. Turn off the heat once the eggs are almost cooked.

Return the béchamel to a saucepan. Whisk the egg yolks in a separate bowl and pour then, one at a time, into the sauce, whisking all the time. Dab the béchamel over the omelette. Place the pan under the grill and cook for about 1 minute until golden. Sprinkle over the remaining parmesan feta and parsley. Serve it with toasted Turkish bread and lashings of butter.